Harissa trout, beetroot & grapefruit salad with whipped feta - Good Food Middle East

Ingredients

• 300g raw beetroot, scrubbed, skin left on
• 30g feta
• 2 tbsp 0% fat natural yogurt
• 1 lemon, zested and juiced
• 2 tbsp quinoa (optional)
• 1 pink grapefruit
• 1 tbsp extra virgin olive oil
• 1 tbsp harissa
• 2 trout fillets
• 2 red chicory, separated into leaves
• ½ small pack dill, leaves picked